This is a fabulicious sauce for anyone who loves Italian food and doesn’t tolerate nightshade vegetables, which are common allergens (tomatoes, peppers, potatoes, and eggplant). Instead of tomato, this recipe uses carrot, beet, sweet potato, and lemon. However you’ll never know when you taste it, because it is just as mellow and sweet as the best Italian “sugo” you ever had. My guests are always amazed at the delicious flavor, and never guess there’s no tomato. This Paleo Tomato sauce is not acidic like so many, and far superior to any store-bought sauce. It is perfect for Paleo Pizza, Lasagna, Spaghetti, or any recipe that uses red sauce. Easy to make ahead, you can freeze it and use it for future meals. Vary this recipe by adding other condiments at the end, such as mushrooms, black olives, herbs, or anchovies. Trust me, it’s delizioso! Makes about 5 cups sauce.
- 3/4 cup filtered water
- 3 carrots
- 1 sweet potato
- 1 large onion
- 9 cloves garlic
- 1 3/4 teaspoons unprocessed salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon Vitamin C crystals
- 1 tablespoon lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 to 1 fresh beet (I prefer to buy beets with the leafy greens still on them as they have a more delicate flavor and color. Large beets sold separately may have a bitter flavor or they may make the sauce too dark. The greens are yummy in smoothies or sauteed.)
- 1/4 cup chopped basil
- 1 cup mushrooms, sautéed in olive or coconut oil - optional
- 1/2 cup black olives, diced - optional
- Herbs such as oregano, marjoram or rosemary - optional
- Put all ingredients into a large super-blender such as the BlendTec or VitaMix. Blend well until smooth and liquefied. Add the beet last bit by bit until color is right. Do not add too much beet or it will be too dark. (Hint - This sauce changes color to slightly more orange as you cook it. So make your blend a deep red color that is slightly pink.)
- Pour into a 2 quart saucepan over medium heat. Bring to a boil and immediately turn down to simmer covered for 30 minutes, stirring occasionally. If sauce is too thick, add a bit more filtered water.
- 15 minutes before using, add chopped basil and mushrooms or olives, if using.
- Chop the vegetables coarsely: carrots, sweet potato, onion, garlic, beet. Put them into a 2 quart saucepan over medium heat. Add the water, salt, pepper, Vitamin C, lemon juice, and olive oil. Bring to a boil and immediately turn down to simmer for 45 minutes.
- When the vegetables are soft and juicy, remove from heat and blend well with an immersion blender until smooth and creamy.
- 15 minutes before serving, add chopped basil and mushrooms or olives, if using. Cook until soft. Adjust thickness by adding a bit more filtered water if necessary.
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